Member Recipes for Garam Masala

Cut the onion/fennel thinner than you would for a slaw - extra thin, but not quite whisper thin. You can buy garam masala spice blends, or make your own from spices like cardamom, cloves, cumin, and cinnamon.Submitted by: COCOINAUSTIN

This is a great healthy recipe for those spicy food lovers out there! Make sure you continue to stir the masala and add a little more water if it starts to dry out.I tend to substitute the garlic between crushed cloves, dried, powder, puree, or lazy garlic.Submitted by: PRETTYBUBBLEGUM

Dosa is an Indian pancake/crepe typically made with rice and urad dal which are soaked overnight, ground, and the batter fermented. This is a quick (sweet) version. Per dosa: 150 calories, 2.8g fat, 6g fiberSubmitted by: KARIAZ7777

Garam Masala is an Indian "sweet" spice blend. Fenugreek is an herb which lowers blood sugar and turmeric lowers inflammation. All of these can be found at Indian markets and often at general grocery stores.Submitted by: KDPENDERGRAFT

This is a simplified version of an Indian recipe. This gets better if you leave it overnight for the flavors to meld. I make it and put it with the rice in containers for my lunches. It makes a nice lunch.Submitted by: CHOLLACAT

I make this and bottle the leftovers to use for about 3 more servings of my Chickpea Cauliflower Coconut Curry recipe (also on Sparkrecipes.com). This can be used in any Indian recipe calling Garam Masala. This is the easy version because it uses ground spices...if you have whole and have the time to toast and grind them, that is ideal!Submitted by: SHELLER226

A tasty, sweet spicy & salty alternative to movie theatre popcorn. Much more tasty and a healthier alternative. You could take the margarine right out and only use Pam and it's still just as good.Submitted by: YUMMYMOMMY05

This is so easy. You can ramp up the veggies by adding more, or add cauliflower or eggplant. We like to eat it over brown rice. The recipe claims it's 2 servings, but a serving of chicken is about 3 ounces so we divide it into 3. Submitted by: FREESPIRITME

This is our own adaptation of a recipe originally from 101 Cookbooks. The celery and fennel seed are a substitution for bulb fennel. It was intended to be eaten hot; we prefer it as a light, delicious cool summer dish. We're also large portion people - yours might go further.

The fat content can be reduced by reducing the nut content.Submitted by: GODWOMANHOME

http://www.ochef.com/r75.htm "This is the most aromatic and fragrant of all Indian spice blends. Used throughout North India in all types of dishes — from appetizers and soups to yogurt salad and main courses — this blend is indispensable to Moghul and North Indian cooking. It is widely available, but my homemade version is more fragrant and, of course, fresher." Recipe from Indian Regional Classics (Canada, UK), by Julie Sahni.Submitted by: CHUCKLES0719